A quick and easy one skillet meal perfect for a Tex-Mex night. This One-Pan Chicken Burrito Bowl is made with chicken, black beans, rice, and topped with cheese for a delicious dinner with minimal cleanup.
1: Start by sautéing onions in 2 tablespoons of olive oil until they start to soften.
2: Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3: Add chicken to the pan and cook over medium-high heat until chicken has started to brown.
4: Move chicken to one side of the pan.
5: On the other side of the pan, add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes, or just until some grains start to turn golden brown.
6: Stir in the drained canned tomatoes, chicken broth, and taco seasoning.
7: Bring to a simmer, cover, and reduce heat to low.
8: Cook until rice is tender, about 20 minutes.
9: Season with additional salt and pepper as needed.
10: Sprinkle with cheese, recover, and let set for 2-3 minutes off heat to melt the cheese.
